Chablis Les Preuses
AC Grand cru, Julien Brocard, 2018
This Chablis, grown on Kimmeridge soil, expresses its terroir perfectly: Great minerality and fine salinity. A southern exposure on the right bank of the Serene at the northern end of the amphitheatre of this Grand Cru vineyard is the cradle for this powerful Chablis with lots of bite and velvety texture. A touch of sandalwood, pepper and aniseed accompany the notes of candied citrus and ripe apricots in the overwhelming bouquet. On the palate it is juicy, with peppery acidity and pronounced minerality. A long lasting finish makes it a great Chablis drinking experience.
|Origin:||Frankreich / Burgund / Chablis|
|Ripening potential:||2 to 15 years|
|Serving temperature:||10 to 12 °C|
|Food pairing suggestion:||Baked egli fillets with tartare sauce, Whole baked fish, Fresh water fish with cream sauce, Risotto ai frutti di mare, Asparagus specialities|
France – Philosophy in a bottle
According to French philosophy, wine should be an expression of the soil and climate. They use the word “terroir” to describe this. Terroir makes every wine different, and many especially good. French wine is regarded worldwide as an expression of cultural perfection. The French believe that humans are responsible for the quality of the berries, the vine variety for their character, and nature for the quantity. This philosophy can be expressed succinctly as: “the truth is the vineyard, not the man.”
Burgundy: home of the crus
Burgundy and Bordeaux are France’s most prestigious wine regions. Nonetheless, they are completely distinct in character: while Bordeaux, as the land of the chateaux, enjoys an aristocratic image, Burgundy has retained its rustic agrarian structure. Burgundy stretches for over 200 kilometres, from Dijon in the north to Lyon in the south. In a highly complex jigsaw of the most diverse of terroirs, Chardonnay and Pinot Noir demonstrate the subtle ways in which they embody their sources.
Chablis: the pure finesse of Chardonnay
Nowhere is the Chardonnay variety as clearly recognizable as in the Chablis appellation, with its approximately 5,000 hectares of vineyard area. It is the pronounced acidity that lends the wines their dancing finesse and crispness. Sitting at 48 degrees latitude, and with extraordinary limestone-marl soils, the area has long been seen as France's “cool climate” region par excellence. Despite a warming climate, Chablis wines still retain their charmingly cool freshness.
King or beggar?
Hardly any variety of vine shows such a broad spectrum of quality as the Chardonnay. Its wines range from faceless neutrality to breath-taking class. It is an extremely low-maintenance vine, which explains why it is grown around the world – even in places where it probably should not be. The aromas of the Chardonnay variety are not very pronounced: a bit of green apple, a little hazelnut; in warmer latitudes, also melon and exotic fruits. The wines are often defined by maturing in casks. They develop more or less subtle notes of butter, toasted bread and vanilla. The grapes achieve their highest expression in their region of origin, Burgundy. Its heart beats in the Côte de Beaune: one might think of the plant growth of Meursault or Puligny-Montrachet. With their finesse and complexity, they can survive for decades. Chardonnay also achieves first class in some Blanc-de-Blancs champagnes. It additionally yields great wines in the Burgundian Chablis, and increasingly in Australia and Chile. A simple rule of thumb for pairing with food: When butter and cream are involved, you cannot go wrong with Chardonnay.